These Sourdough Discard Coffee Cake Muffins are fluffy and delicious, perfect for breakfast or a snack! With a sweet cinnamon swirl, they are sure to please your taste buds.
Using sourdough discard means you waste less and enjoy more! I can’t resist adding a crumbly topping that makes these muffins extra special. Enjoy one with your coffee, and you’ll be glad you did!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! The discard adds a lovely tanginess and moisture to the muffins. If you don’t have sourdough discard, you can use plain yogurt or applesauce for a similar texture, but it may change the flavor slightly.
All-Purpose Flour: The base of your muffins. Whole wheat flour is a great substitute if you want a nuttier flavor and increased fiber. If gluten-free is needed, opt for a 1:1 gluten-free flour blend.
Granulated Sugar: This sweetens up the muffins. You can replace it with brown sugar for a deeper flavor. Honey or maple syrup can also be used, but you’ll need to reduce the other liquids slightly.
Butter vs. Oil: I find melted butter gives a richer flavor, but vegetable oil keeps the muffins softer. Use what you prefer! Alternatively, coconut oil works well, offering a hint of coconut flavor.
How Can I Achieve the Perfect Streusel Topping?
The streusel is what makes these muffins feel like a real treat! To get that crumbly topping, it’s essential to cut the butter into the dry ingredients properly. Here’s how:
- Start with cold butter. This keeps the streusel crumbly instead of greasy.
- Use a fork or pastry cutter to mix the butter into the flour and sugar until the mixture resembles coarse crumbs. You want some larger chunks for that nice texture!
- Set it aside and don’t worry if it clumps together a bit; that’s what gives it great crunch once baked!
Don’t skip this step! The topping adds a delightful contrast to the soft muffins.
What’s the Best Way to Drizzle Glaze?
Drizzling the glaze is the finishing touch for these muffins. To do it just right:
- Ensure the muffins are slightly cool; otherwise, the glaze will melt away.
- Use a fork or a squeeze bottle to drizzle. If using a fork, dip it in the glaze and shake it back and forth over muffins.
- Adjust the glaze consistency with more milk or powdered sugar as needed, so it drizzles easily but isn’t too runny.
This simple glaze adds a sweet touch that ties everything together perfectly! Enjoy your time in the kitchen!
Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup vegetable oil or melted butter
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter, cut into pieces
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk (or as needed)
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and approximately 18-22 minutes to bake. After baking, allow an additional 10 minutes for cooling before adding the glaze. In total, you’re looking at about 45 minutes from start to finish, perfect for a cozy morning or afternoon treat!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. This will create a delicious, crumbly topping. Set this mixture aside for later.
3. Mix Dry Ingredients for Muffins:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This combination will help your muffins rise and stay fluffy!
4. Combine Wet Ingredients:
In another bowl, whisk the sourdough discard, egg, vegetable oil (or melted butter), milk, and vanilla extract until the mixture is smooth and well blended.
5. Make Muffin Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if the batter is a bit lumpy—don’t overmix! This keeps the muffins light and fluffy.
6. Fill Muffin Cups:
Spoon the batter evenly into each muffin cup, filling them about 2/3 full to allow room for rising.
7. Add Streusel Topping:
Sprinkle a generous amount of the cinnamon streusel topping over each muffin before baking. This creates a delightful crunch and sweetness.
8. Bake Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Use a toothpick inserted into the center of a muffin to check doneness; it should come out clean or with just a few crumbs.
9. Prepare Glaze:
While the muffins are baking, get started on the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed: add more milk if it’s too thick or more powdered sugar if it’s too thin.
10. Cool and Glaze:
Once baked, allow the muffins to cool in the pan for about 10 minutes. Then, drizzle the glaze over the warm muffins for that sweet finishing touch!
11. Serve:
Enjoy these delightful sourdough discard coffee cake muffins warm or at room temperature. They make a wonderful pairing with your favorite cup of coffee or tea, and are perfect for any time of day!
With these muffins, you’ll not only love the flavors but also appreciate the clever use of your sourdough discard. Happy baking!
Can I Substitute the Sourdough Discard?
Yes, if you don’t have sourdough discard, you can use plain yogurt or applesauce. Keep in mind that this may slightly change the flavor and texture of the muffins.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze them for up to 3 months. Just thaw in the fridge or at room temperature before enjoying!
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will give you a similar texture while keeping the muffins gluten-free.
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the granulated sugar in the muffin batter and the brown sugar in the streusel topping by 1/4 cup. Alternatively, you could try using a sugar substitute if desired.
